- 4 tablespoons [60 mL] olive oil
- 2 small onions, diced
- 1 celery stalk, diced
- 1 small carrot, diced
- 1/2 teaspoon [2.5 mL] rosemary
- 1/2 teaspoon [2.5 mL] thyme
- 1 [19-ounce / 540-mL] can tomatoes, with juice
- 3/4 cup [190 mL] clam juice
- 4 cloves garlic, minced
- 1 1/2 cups [375 mL] mushroom slices
- 2 fresh tomatoes, diced
- 1/3 cup [80 mL] dried tomato dices
- 12 ounces [340 g] capellini pasta noodles [angel hair]
- 2 tablespoons [30 mL] freshly chopped parsley
- 2 tablespoons [30 mL] freshly chopped basil
- 1 cup [250 mL] freshly grated Parmesan cheese, to garnish
- 20 pitted ripe olives, to garnish
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- Into a large casserole, heat 1 tablespoon [15 mL] olive oil over medium heat.
- Add half of onion, celery and carrot dices.
- Soften for 3 minutes, stirring.
- Stir in rosemary and thyme; lower heat and cook for 5 minutes, stirring occasionally.
- Add canned tomatoes with juice, and clam juice.
- Bring to a boil; leave to simmer uncovered for 5 minutes.
- Meanwhile, heat remaining olive oil into a large frypan.
- Add minced garlic, remaining onion, celery and carrot dices, mushroom slices and fresh and dried tomato dicess; cook 4 minutes more.
- Stir into tomato mixture.
- Boil pasta noodles following packaging instructions.
- Drain pasta noodles then stir in sauce and freshly chopped parsley and basil.
- Serve, sprinkled with grated cheese and ripe olives.
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